Creamy Mango Thai Noodle Salad
This refreshing noodle salad is bursting with sweet mangos, crisp vegetables, and an abundance of fresh herbs. It's tossed in a creamy sesame ginger dressing, making it a perfect cold dish for quick lunches or picnics.
Instructions
- 1
Cook the rice noodles (8 ounces) according to package directions. Once cooked, drain them in a colander, then cool under cold tap water. Set aside to drain completely.
- 2
In a small bowl, whisk together the cooking oil (0.25 cup), sesame oil (3 tbsp), rice wine vinegar (3 tbsp), soy sauce (3 tbsp), tahini (2 tbsp), maple syrup (2 tbsp), finely minced ginger (1 tbsp), garlic (2 cloves), and salt (0.5 tsp).
- 3
Place the cooled [rice noodles], mangos (2 yellow), pepper (1 red), snow peas (2 cups), cabbage (2 cups), chopped cilantro (0.25 cup), mint (0.25 cup), thai basil (0.25 cup), and cashews or peanuts (0.25 cup) into a large salad bowl. Pour the dressing over the top and toss until well coated and everything is mixed together.
Nutrition Facts
Per portion